Wednesday, October 19, 2011

Pandan Kaya Cake - Day 19

This cake used to be so popular at one time. All the cake shops will be selling it. I remember this was one of the very first fancy decorated cakes I learned to make from my baking teacher. It is pandan sponge cake layered with pandan kaya/custard jelly. It has been many years since I last had this cake. So I decided to make this and I layered it with regular butter cake rather than making a sponge cake. I usually make two of the dessert with same amount of ingredients in the jelly moulds but one will usually comes out bigger than the other one. Weird isn't it :)

1. Line the Jelly Mould with parchment paper. Put all the jelly kaya ingredients into a saucepan and stir till evenly mixed. Cook over medium heat till mixture thickens and smooth.
2. Cut the cake into few round circles using round cookie cutters – from small to big according to the size of the mould.
3. Put a few tablespoon of the custard into the mould. Top it with the smallest round cake, top it with some custard again (give the mould a few taps on the table)

4. Do the same until the layering is complete to the top (end with the custard)
5. Leave aside to cool and set completely in the fridge. Unmold the cake from the mould. Cover the top of the cake with some dried coconut.
6. Serve chilled.

Note: Don’t forget to leave a comment for a better chance to win an Olympus VG-110 camera. Giveaway is open worldwide. Entries close 30th October 2011

Yes,I still remember this cake was once very popular and quite expensive then to buy.Still selling like hot cakes the last time I was in Msia:)You have done well again, Gert.You are thinking outside the box..great idea with a classic!

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I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
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